Creamy Black Bean Soup
A warm, creamy black bean soup that's quick to make and rich in flavor, perfect for chilly nights or a comfortable meal any time.
Ingredients
Base Ingredients
- 1 can Black Beans, rinsed and drained The star of the soup, providing creaminess and protein.
- 1 can Diced Tomatoes Adds acidity and sweetness.
- 1 medium Onion, chopped Brings sweetness and depth when sautéed.
- 2 cloves Garlic, minced Adds a savory, aromatic touch.
- 1 tsp Cumin Gives the soup its warm, earthy flavor.
- 1 tsp Chili Powder Adds heat and complexity.
- 1 tsp Salt Essential for enhancing all flavors.
- 1 tsp Black Pepper Essential for enhancing all flavors.
- 4 cups Vegetable Broth The base that ties everything together.
- 2 tbsp Olive Oil Used for sautéing onions and garlic.
- 1/4 cup Fresh Cilantro, for garnish Brightens the flavor before serving.
Instructions
Preparation
- Rinse and drain the black beans in a sieve until the water runs clear.
- Chop the onion and mince the garlic, setting them aside for easy cooking.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, stirring until it becomes translucent (about 5 minutes).
- Toss in the minced garlic, cumin, and chili powder; cook for about 1 minute until fragrant.
- Add the black beans, diced tomatoes, vegetable broth, salt, and pepper.
- Bring to a gentle boil, then reduce the heat, and let it simmer for 10-15 minutes, stirring occasionally.
Serving
- Once cooked, use an immersion blender directly in the pot for a creamy texture or leave it chunky if preferred.
- Ladle into bowls and garnish with fresh cilantro before enjoying!
Notes
Great for meal prep. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Can be reheated in the microwave or on the stove.